EN 
TH KEY DUTIES AND RESPONSIBILITIES
- ENSURING CULINARY STANDARDS AND RESPONSIBILITIES ARE MET FOR RESTAURANT
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
- Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Maintains food preparation handling and correct storage standards.
- Recognizes superior quality products, presentations and flavor.
- Plans and manages food quantities and plating requirements for the restaurant.
- Communications production needs to key personnel.
- Assists in developing daily and seasonal menu items for the restaurant.
- Ensures compliance with all applicable laws and regulations regulations.
- Follows proper handling and right temperature of all food products.
- Estimates daily restaurant production needs.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented and creates decorative food displays.
- LEADING KITCHEN TEAM
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Leads shift teams while personally preparing food items and executing requests based on required specifications.
- Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees’ absence.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensuring and maintaining the productivity level of employees.
- Ensures employees are cross trained to support successful daily operations.
- Ensures employees understand expectations and parameters.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Take responsibility for asset management of all outlet property and facilities.
- Participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests.
- Promote positive inter-departmental relations through candid communication and cooperation.
- ESTABLISHING AND MAINTAINING RESTAURANT KITCHEN GOALS
- Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
- Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
- Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
- Effectively investigates, reports and follows-up on employee accidents.
- Knows and implements company safety standards.
Qualifications
- High school diploma required; culinary certificate or degree preferred
- [5-10] years of experience in professional kitchen.
- Prior experience as an Sous Chef, Executive Sous Chef or Head Chef.
- Working knowledge of restaurant practices and guidelines, including safe knife-handling skills, Food safety and hygiene certification, HACCP
- Superb organizational and multitasking skills even under pressure
- Strong background in various cooking, Excellent attention to detail
- Must be a team player, working well with other chefs, servers, and management
